Recipe of Favorite My own version of Albondigas. (Meatball & vegetable stew)

My own version of Albondigas. (Meatball & vegetable stew). Albondigas soup is a traditional Mexican meatball soup ("albondigas" means "meatballs" in Spanish) that my mother has The meat creates its own additional broth for the soup. Carrots, green beans, and peas are also usually added to the soup. What makes the flavor of albondigas soup distinctive is.

Here is my version of albondigas. Hope you all enjoy this easy and delicious recipe! I figured her sopa de albóndigas—meatball soup—would make a fitting addition to our Meatball Week lineup, as it's not like any meatball soup I've had The final version of the soup is one that pays proper homage to Gloria's family recipe, but is updated just enough to suit my own personal palate.

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, my own version of albondigas. (meatball & vegetable stew). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Albondigas soup is a traditional Mexican meatball soup ("albondigas" means "meatballs" in Spanish) that my mother has The meat creates its own additional broth for the soup. Carrots, green beans, and peas are also usually added to the soup. What makes the flavor of albondigas soup distinctive is.

My own version of Albondigas. (Meatball & vegetable stew) is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes delicious. It is enjoyed by millions daily. My own version of Albondigas. (Meatball & vegetable stew) is something that I've loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook my own version of albondigas. (meatball & vegetable stew) using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make My own version of Albondigas. (Meatball & vegetable stew):

1. {Make ready 4 of white onions.
2. {Get 3 of bell peppers (any colors you like).
3. {Make ready 600 g of meatballs.
4. {Make ready 3 of red chillies.
5. {Get of Thumb sized piece of fresh ginger.
6. {Get of Small bunch of basil (Thai basil preferably).
7. {Take Bunch of coriander.
8. {Take of Garlic paste.
9. {Get 1 (400 g) of tin chopped tomatoes.
10. {Get 2 of vegetable stock pots or vegetable stock cubes.
11. {Take 1,400 ml of hot water.
12. {Get 2 of lime leaves.
13. {Prepare 1 stalk of lemon grass.
14. {Get 6 of medium sized white potatoes.
15. {Get of Ground cumin.
16. {Make ready of Ground coriander.
17. {Make ready of Ground black pepper.
18. {Take of Chilli powder.
19. {Get of Dried mixed herbs.
20. {Prepare of Paprika (not smoked).

Spanish Meatballs, or Albondigas, are traditionally served at tapas bars in Spain. Albondigas (or albondiguillas) is the name for Spanish meatballs. And while you may not find them gracing a dinner table, they are still commonly found around Spain, just a little earlier. This version of Caldo de Albondigas is nothing like my Mom's original recipe.

Instructions to make My own version of Albondigas. (Meatball & vegetable stew):

1. Finely chop the onions..
2. Slice the peppers into rings and then chop the rings into quarters. I've found this to be about the right size..
3. Finely chop the chillies, basil leaves, lemon grass and the stalks of the coriander. Save the leaves for later. And grate the ginger..
4. Peel the potatoes and chop them into pieces that are a similar size to the meatballs..
5. Put the meatballs into a large pan, non-stick preferably, and fry until browned. Don't over cook them because you'll be cooking them in the stew later..
6. In a very large pot, fry the onions until soft. Then add 2 tsp garlic paste and fry for a minute more..
7. Add the chillies, basil, lemon grass, coriander stalks and ginger. Fry for another minute..
8. Then add the potatoes and peppers and mix well. Then add the chopped tomatoes, water and stock pots/cubes..
9. Add the meatballs to the pot. Then add 2 tsp cumin powder, 1 tsp chilli powder, the 2 whole lime leaves, 1 tsp paprika, 1 tsp ground coriander, 1 tsp mixed herbs and black pepper to taste..
10. Mix well and reduce the heat to low. Put the lid on the pot and simmer for 1 hour, or until you can easily break the potatoes apart with a spoon..
11. Remove the pot from the heat. Finely chop the coriander leaves and add them to the pot. Mix well. Serve in bowls. I like to use crusty bread to dip into the sauce but that's optional..

But, I am a curious cook and enjoy adding my own flavors to dishes on occasion. Caldo de Albondigas (Meatball Soup with Vegetables). Nearly every country seems to have a version of meatballs, but these Albóndigas de Res (Dominican Meatballs) are something else. This is the one I love the most. If you've never tried Albóndigas de Res a la Dominicana, do so and see how it compares to your own version.

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